An epicurean adventure to: South Africa
Also known as Kerrie Noedelslaai, this sweet and tangy South African curry pasta salad is a classic make-ahead side for braais, picnics and family gatherings.
Tender pasta shells are mixed with red pepper and onion, then coated in a curry dressing that soaks in as it chills. The flavour is good on day one, but even better the next.
It comes together in four easy steps: Cook the pasta, chop the veg, mix the dressing and combine. Simple, colourful and very hard to stop picking at from the fridge.
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Why this curry noodle salad is better made ahead
The dressing needs time to soak into the pasta. After a few hours in the fridge, the curry, vinegar, sugar and chutney mellow into that sweet-tangy flavour this salad is known for. Overnight is ideal.
Why this South African pasta salad works
- Made for braais and BBQs - it holds well, travels well and feeds a crowd.
- Better the next day - the curry dressing soaks into the pasta as it chills.
- Sweet, tangy and gently spicy - the classic South African flavour balance.
- Budget-friendly - mostly pantry ingredients, pasta, onion and pepper.
- Easy to scale up - useful for parties, potlucks and family gatherings.
- Naturally vegetarian - and easy to adjust with different pasta shapes or peppers.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Pasta - Short pasta shapes work best here. Shells, fusilli and rotini are good choices because they catch the curry dressing instead of letting it slide off. Cook the pasta just until tender, as it will soften a little more as it sits in the dressing.
Red bell pepper/capsicum - Red gives the sweetest flavour and best colour, but yellow, orange or green will also work.
Red onion - Chop it finely so you don't get large, sharp pieces. You can use white onion, brown onion or shallots instead.
Mild curry powder - Use mild or medium curry powder, depending on how much heat you like. The dressing should taste quite bold before it goes onto the pasta, as the flavour softens after chilling.
Vinegar - White vinegar or white wine vinegar works well. Brown vinegar or red wine vinegar can also be used. If using balsamic vinegar, reduce the sugar slightly, as it is sweeter and has a stronger flavour.
Oil - Use a neutral-flavoured oil such as sunflower, canola or vegetable oil. A mild olive oil will also work.
Granulated sugar - Granulated or caster sugar both work. The dressing should taste fairly sweet before mixing, as the sweetness mellows once it coats the pasta.
Chutney - Mrs Ball's Peach Chutney gives the classic South African flavour, but another fruit chutney, such as mango, can also be used.
Tomato sauce - This is South African-style tomato sauce, similar to ketchup in the US. It adds sweetness, colour and that familiar braai-salad flavour.
Tabasco - Add it to taste. We use about 25-30 drops for gentle warmth, but you can start with less and add more if you prefer extra heat.
Is it curry noodle salad or curry pasta salad?
In South Africa, this dish is commonly called curry noodle salad but it's usually made with short pasta such as shells, fusilli or rotini.
If you know it as curry pasta salad, you're in the right place - same idea, same sweet curry dressing, same braai-table favourite.
Top tips
- Don't overcook the pasta. It should be *just* al dente and not too soft. Drain it well. It will soak up more liquid when it sits in the dressing for a while.
- When adding the sauce to the pasta, don't add it all at once at first.
Stir some sauce in and see if you need more before adding the rest.
Usually, you'll end up using all the sauce. It depends on how much the pasta expanded while cooking, which can vary between types and brands.
Step-by-step instructions
Step 1: Cook the pasta in salted water according to the packet instructions. Don't overcook it, as it will continue to soften slightly once mixed with the curry dressing.
Step 2: Drain the pasta well in a colander, then leave it to steam-dry for a few minutes. Transfer it to a large mixing bowl.
Step 3: Finely chop the red bell pepper and onion.
Step 4: In a separate bowl, mix together the tomato sauce, vinegar, oil, sugar, curry powder, chutney, Tabasco and black pepper until well combined.
Step 5: Add the chopped red pepper and onion to the pasta and mix well.
Step 6: Pour over most of the dressing and stir until the pasta is well coated. Add the remaining dressing if needed. You will usually use it all, but pasta shapes and brands vary and some absorb more dressing than others.
Step 7: Cover the bowl and chill for at least 6 hours, or overnight if possible. Stir once or twice while it rests so the dressing distributes evenly and soaks into the pasta.
Step 8: Transfer the curry noodle salad to a serving dish and finish with chopped parsley, basil or coriander, if using.
Troubleshooting
| Salad looks too dry after chilling | Add a small splash of oil or a little reserved dressing and gently stir it through. |
| Dressing tastes too sharp | Add a little more sugar or chutney. |
| Dressing tastes too sweet | Add a splash more vinegar and a pinch of salt. |
| Pasta is too soft | Cook just to al dente next time, it softens as it sits. |
| Onion tastes too strong | Chop it very finely or soak it briefly in cold water before adding. |
Storage
This salad stays fresh in the fridge for up to 5 days. It tastes even better the next day or the day after. You can serve it cold from the fridge or at room temperature.
Not suitable for freezing.
Serving suggestions
- Sprinkle with chopped parsley or sesame seeds.
- Add another sprinkling of black pepper.
- Can be enjoyed as a salad, a side or as a main meal. It goes really well with grilled meat like steak, chops, chicken and ribs.
- Another variation to this recipe is to add tinned peaches or dried apricots to the salad.
Other recipes you may like
This curry noodle salad fits beautifully into a bigger braai-style spread.
Serve it with South African favourites like bobotie or trinchado, add another make-ahead side such as South African potato salad with condensed milk, or try my 10-minute curry rice salad if you'd rather use rice.
You can also browse more BBQ salad recipes, and if pudding is non-negotiable, finish with this foolproof milk tart made with condensed milk.
Recipe
South African Curry Noodle Salad
Ingredients
- 500 gram (1 lb 2 oz) uncooked, dry pasta - fusilli, conchiglioni (pasta shells) etc
- 1 large red bell pepper - chopped into small cubes
- 1 red onion - roughly 180g (6.3 oz), finely chopped
- 200 millilitre (¾ cup + 1 tbsp) tomato sauce
- 100 millilitre (⅓ cup + 1 tbsp) white vinegar - like white wine vinegar
- 100 millilitre (⅓ cup + 1 tbsp) oil - like olive, sunflower or vegetable oil
- 180 millilitre (¾ cup) granulated sugar - or 160g
- 5 teaspoons mild curry powder - 25ml
- 3 tablespoons fruit chutney - 45ml, like Mrs Ball's Peach Chutney
- Tabasco - to taste
- black pepper to taste - to taste
Instructions
- Cook the pasta in salted water according to the packet instructions. Don't overcook it, as it will continue to soften slightly once mixed with the curry dressing.500 gram (1 lb 2 oz) uncooked, dry pasta
- Drain the pasta well in a colander, then leave it to steam-dry for a few minutes. Transfer it to a large mixing bowl.
- Finely chop the red bell pepper and onion.1 large red bell pepper, 1 red onion
- In a separate bowl, mix together the tomato sauce, vinegar, oil, sugar, curry powder, chutney, Tabasco and black pepper until well combined.200 millilitre (¾ cup + 1 tbsp) tomato sauce, 100 millilitre (⅓ cup + 1 tbsp) white vinegar, 100 millilitre (⅓ cup + 1 tbsp) oil, 180 millilitre (¾ cup) granulated sugar, 5 teaspoons mild curry powder, 3 tablespoons fruit chutney, Tabasco, black pepper to taste
- Add the chopped red pepper and onion to the pasta and mix well.
- Pour over most of the dressing and stir until the pasta is well coated. Add the remaining dressing if needed. You will usually use it all, but pasta shapes and brands vary, and some absorb more dressing than others.
- Cover the bowl and chill for at least 6 hours, or overnight if possible. Stir once or twice while it rests so the dressing distributes evenly and soaks into the pasta.
- Transfer the curry noodle salad to a serving dish and finish with chopped parsley, basil or coriander, if using.
Notes
- Don't overcook the pasta. It should be *just* al dente and not too soft. Drain it well. It will soak up more liquid when it sits in the dressing for a while.
- When adding the sauce to the pasta, don't add it all at once at first. Stir some sauce in and see if you need more before adding the rest. Usually, you'll end up using all the sauce. It depends on how much the pasta expanded while cooking, which can vary between types and brands.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
More curry recipes you might enjoy
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Aromatic beef curry with coconut milk
Or read all about Spices here!
Ange says
What a fantastic recipe! My mom used to make this salad for braais, and I've been searching for a recipe that matches hers ever since. I didn't need to use all the sauce, as you suggested. It's amazing what a difference it makes when you prepare the salad the day before – it's a crucial step. Plus, the kids enjoyed it, which is a bonus!
Maretha Corbett says
Hey Ange!
Wonderful! I'm so glad you enjoyed it, especially the kids - they can often be a challenge when it comes to salads! We love this recipe for a braai too because it's substantial, much like potato salad but with a different twist.
Thanks for letting us know it was a resounding success.
Maretha.
Seranna says
I tasted a curried noodle recipe years ago and always wanted to replicate it and this one comes close I think I must try a different curry powder next time.
Great recipe that deserves to be saved and turned into a family staple for the future.
thanks.
Maretha Corbett says
Hey Seranna,
That’s such a lovely thing to say, thank you.
I know exactly what you mean about trying to recreate a dish from memory, it’s never quite straightforward, is it? A different curry powder can definitely make a big difference, so it’s worth experimenting until you find the one that hits that familiar note.
I’m so glad it came close for you and even more so that it’s one you’d keep coming back to. That really means a lot.
Maretha x
Debs says
Solid recipe! Had to sort out a salad for a big crowd, like 100 people big and this salad nailed it. Scaled it up times five, thinking it might be too much, but it got scarfed down before any of the other salads. Props for this one, thank you!
Lisa says
Fantastic recipe! Loved the addition of Mrs Balls, it gives it a little bit of an x-factor.
Maretha Corbett says
Fantastic! Glad you liked it Lisa, thank you for the feedback 🙂